Bread & butter pickles

Yield: 7 Servings

Measure Ingredient
12 larges Cucumbers
6 mediums Onions
¼ cup Salt
1 quart Vinegar
2 cups Brown sugar
1 tablespoon Dry mustard
1 tablespoon Turmeric
1 tablespoon Cornstarch

Wash, peel and slice cucumbers and onions. Cover them with the salt and let stand overnight. Bring vinegar and sugar to a boil. Sift together mustard, turmeric and cornstarch, mix with a little cold vinegar and add to vinegar and sugar. Drain cucumbers and onions.

Put in vinegar solution and bring to a boil. Pack into sterilized pint jars to within ½ inch of top. Process in boiling water bath five minutes.

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